The Search Request: "My cousin is searching for a recipe to make rolla pulsa. Do you
have the recipe and can you give us some history on it? Is it a Scandinavian
recipe? It is a sandwich meat recipe and it is found under sausage, but I never
thought of it as that. It is a flank is rolled and soaked in spices. I have
never tasted it because the smell didn't appeal to me, but most people raved
about it. I think it may be a German dish, but some people think is it
Scandinavian. Thanks for your help. Jeanette "

The Answer: After looking through many cookbooks, I turned to the
Sausage Making Forum for help. They provided this link --
Rolla Pulsa Article -- and the recipe. Rolla Pulsa is a Scandinavian
rolled meat that can be quite time consuming to prepare.

Rolla Pulsa

6 pounds
beef flank
3 pounds lean pork
4 pounds round steak or veal (the meat should be special ordered well in
advance)
Spice mixture: 1 tablespoon salt, 1 tablespoon brown sugar, 1 teaspoon ginger, 1
teaspoon allspice, 1 teaspoon salt peter, 1 tablespoon chopped onion
Spread out the beef flank. It should be about 1/8 inch thick. Put layer of spice
mixture over the flank. Put layer of pork and then a layer of spice mixture over
the pork. Put beef round steak on top and roll up like a jelly roll and then tie
with string. Tie often. This will take lots of string. Soak in a salt brine. The
brine has to have enough salt to float an egg. After soaking for 10-14 days,
boil for 45 minutes. After it has been boiled, it must be pressed. Vera places a
huge bread board over it and then puts a cedar chest on the bread board to
weight it down. Press overnight. Wrap in foil. Slice. Serve with lefse.